Ingredients
– 1 bunch basil leaves, 2 c. leaves
– 1 bunch basil leaves, 2 c. leaves
– 8 cups chicken stock
– Hot cooked rice
– Hot cooked rice
– Hot cooked rice
– 2 tablespoons fish sauce
– 4 green onions
– 1 teaspoon organic peanut oil
– 3 hot red or green chilies
– 8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound
– 2 teaspoons soy sauce
– 1 teaspoon sugar
Preparation
Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
Serve over hot cooked rice.
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